Press edges together to seal, then pleat. Place on a baking paper-lined baking tray.

Repeat with remaining wrappers and prawn mixture.

Line a large bamboo steamer with baking paper. Place over a wok of simmering water. Place 1/3 of the dumplings in steamer (make sure they’re not touching). Cover. Steam for 5 minutes or until wrappers are translucent and prawn mixture is cooked through.

Repeat with remaining dumplings in 2 batches.

Serve with soy.

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Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe.
Enjoy these ideas and if you get motivated yourself, send me through some of your own.